Lemon-Lavender Sorbet

Makes about 5 cups (ten ½-cup servings)

2½ cups Lavender Simple Syrup (recipe listed under Beverages "Simple Syrup (with variations)") 3¾ cups fresh lemon juice (from about 10 to 12 lemons)

Nutritional information per serving (based on ½ cup): Calories 216 (0% from fat) • carb. 58g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg • calc. 8mg • fiber 0g

1. Follow recipe for Lavender Simple Syrup listed under Beverages as Simple Syrup (with variations). Combine lemon with Lavender Simple Syrup and chill. Mix well. Turn on a Cuisinart® Ice Cream Maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 to 30 minutes (depending on which model you are using). The sorbet will have a soft, creamy texture. 2. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.